Do you remember the Cuban Lunch Chocolate Bar? This classic candy bar has the perfect ratio of chocolate to peanuts and is melt-in-your-mouth delicious! This recipe is very, very close to the original candy bar.
Cuban lunch candy bars (I also call them Cuban lunch squares) were one of my dad's favorite chocolate bars when I was growing up, before they disappeared from the shelves.
I set out to recreate the recipe for my dad, with the help of his memory of this decadent treat. I let him sample each batch of my copycat version until he was satisfied that it tasted like the original Cuban Lunch bar.
I love trying to copycat recipes, just like I did with this copycat orange Julius recipe. It takes months of effort to get the flavors and textures as close as possible to the real deal.
Here is the recipe that is now a frequent treat in our home and a gift to my dad every Father's Day. You only need 2 ingredients! I also have this caramel filled chocolate bars recipe that you might like or some more amazing homemade desserts.
Jump to:
What are Cuban Lunch Chocolate Bars?
The original Cuban Lunch bars are Canadian chocolate bars that came from Winnipeg, Manitoba. This candy bar was produced in the Paulin factory for over 100 years until 1991.
A couple from Alberta have recently revived the chocolate bar, making it available on store shelves once again.
Here are the new Cuban Lunch Chocolate Bars that you can buy today and what the original candy bar actually looked like:
Cuban Lunch Ingredients
- chocolate bar - Use high quality chocolate--you’ll be able to tell the difference. I love the Lindt Swiss Classic dark chocolate (their original) for this recipe, as it isn't very bitter for a dark chocolate - it has 49% minimum cocoa solids. Plus, they come in a very large size.
- peanuts - Make sure to use Spanish peanuts! They are typically used in candy bars for their smaller size and higher oil content that gives them a more nutty flavor when roasted.
*Check recipe card for ingredient amounts.
How to Make Them
Remove Peanut Skins (Optional)
Spanish peanuts usually come with skins. It is perfectly fine to leave them on but if you prefer to remove them, follow these easy steps.
Step 1. Place the peanuts in the middle of a clean kitchen towel.
Step 2. Fold the towel up over the peanuts and massage it with your hands. This will loosen the skins.
Step 3. Grab some sort of strainer that has holes large enough for the skins to go through but not the peanuts. Give them a shake in the strainer and the skins should fall through. You could also blow the skins away, although that can be messy.
Make the Cuban Lunch Bars
Step 1. Add the broken chocolate pieces to a double boiler. You can use a metal or heat-proof glass bowl that fits on top of a pot of simmering water.
Step 2. Melt the chocolate, stirring frequently with a spatula.
Chef's Note: Alternatively, you can microwave the chocolate in a microwave-safe bowl at 20 second intervals, stirring each time until fully melted.
Step 3. Take the bowl of chocolate off the heat. Add the whole and chopped peanuts.
Step 4. Stir the peanuts in and mix well.
Step 5. Using a spoon, transfer the chocolate mixture into a candy mold, filling the cavities. If you're using my suggested mold, fill them only about half way up.
Step 6. Let the chocolate cool and set for at least 2 hours or more, until solid.
Step 7. When the chocolate bars are solid, carefully remove them from the mold.
Step 8. Serve the Cuban lunch bars!
Joss' Tips
- Mold size: You can use any kind of candy mold or even mini cupcake liners but the mold size I use is 11 x 10.1 x 1 inch. The cavity size is 2.9 x 1.9 x 1 inch (mold pictured above). I fill them half way up to get the perfect-sized Cuban lunch bar.
- Silicone molds: If using a silicone mold, place it on a sheet pan so that you can transfer it easily.
- Temperature: Try to let the chocolate set in a room that is at a cool room temperature for best results. Hardening the chocolate in a fridge or freezer can cause chocolate bloom.
- Chocolate bloom: Blooming can occur when chocolate is exposed to moisture and/or heat. Chocolate will become grey in appearance which doesn't look great but is perfectly fine for eating. Make sure your mold is clean and dry to avoid this and follow the storage/temperature instructions.
- Gift idea: If you are giving them as a gift, you can even wrap them in colored foil squares to make them look like legit chocolate bars.
- Try something new: Why not try using these chocolate bars to make skillet s’mores? It would make for a nutty twist on the classic. You would just need to make them a bit thinner so they can fit in between the graham crackers.
Recipe FAQs
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📋Recipe
Cuban Lunch Chocolate Bar Recipe
Ingredients
- 16 ounces high quality dark chocolate - broken into pieces
- ¼ cup Spanish peanuts - chopped
- ½ cup Spanish peanuts - whole
Instructions
- Melt the chocolate in a double boiler over simmering water, stirring frequently with a spatula. (You can use a metal or heat-proof glass bowl that fits on top of a pot.)Alternatively, you can microwave the chocolate in a microwave-safe bowl at 20 second intervals, stirring each time until fully melted.
- Take the bowl of chocolate off the heat. Stir in the chopped and whole peanuts. Mix well.
- Using a spoon, transfer the chocolate mixture into a candy mold, filling the cavities. If you're using my suggested mold below, fill them only about half way up.
- Let the chocolate cool and set for at least 2 hours or more, until solid.
- When the chocolate bars are solid, carefully remove them from the mold.
- Serve and enjoy!
Equipment
Notes
- Mold size: You can use any kind of candy mold or even mini cupcake liners but the mold size I use is 11 x 10.1 x 1 inch. The cavity size is 2.9 x 1.9 x 1 inch. I fill them half way up to get the perfect size chocolate bar.
- Silicone molds: If using a silicone mold, place it on a sheet pan so that you can transfer it easily.
- Spanish peanut skins: It is fine to leave the peanut skins, but if you want to remove them first, see post for steps.
- Chocolate type: I use the large Lindt dark chocolate bars for this recipe as it isn't very bitter for a dark chocolate - it has 49% minimum cocoa solids.
- Temperature: Try to let the chocolate set in a room that is at a cool room temperature for best results. Hardening the chocolate in a fridge or freezer can cause chocolate bloom.
- Chocolate bloom: Blooming can occur when chocolate is exposed to moisture and/or heat. Chocolate will become grey in appearance which doesn't look great but is perfectly fine for eating. Make sure your mold is clean and dry to avoid this and follow the storage/temperature instructions.
- Storage: These candy bars can be stored in an airtight container in a cool, dry place for months once they are set. Fridge and freezer storage is not ideal but still an option. I will sometimes store them in the fridge if it's warm in the house. If you are freezing them, first cover well, refrigerate for 24 hours (to avoid temperature shock) and place in a freezer bag.
- Gift idea: If you are giving them as a gift, you can even wrap them in colored foil squares to make them look like legit chocolate bars.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joanne Helm says
You did a beautiful job of recreating this chocolate bar called the Cuban Lunch,sadly those people from Camrose that are selling it for $4.00 dollars a chocolate bar can’t even come close to yours and you’re even sharing the recipe not making a dime!
The people from Camrose have sold over 1 million of those fake, horrible Cuban lunch scam chocolate bars! Whitaker original Sells a chocolate bar called a peanut butter slab it tastes really close to the Cuban lunch. Lol weighs more, and is $2.00 cheaper than the fake horrible quality Cuban lunch from Camrose, Alberta
If you were smart you would remove this recipe from the Internet and start making and selling them on your own.
Your bars really are amazing thank you so much!
Kind regards
Joanne Helm
Joss D says
I really appreciate the compliment Joanne and also pleased to hear that you enjoy my version of the Cuban Lunch! I am happy to share the recipe. 🙂 I will have to check out the slab. Thank you so much.
Will says
Thank you for the closest thing I have seen to the original recipe, peanuts and chocolate. No butterscotch, peanut butter, or potato chips.
Joss D says
Thanks for the nice comment! My Dad made sure I got it as close as possible to the original. He was my taste tester and knew the chocolate bar well.
Lynne says
I thought I would try this recipe for Xmas this year. I did 1/2 cup chopped nuts instead of 1/4 cup and I used Merckens dark chocolate. I put the mixture in little baking cups. This turned out excellent! I will be making a 2nd batch for Xmas or New Year. Thanks!
Joss D says
Thanks Lynne, that's excellent! I'm so glad they turned out for you. Merry Christmas and happy new year!
Darlene says
Would it be possible to make these ( pour chocolate mix into ) mini muffin or candy cups ??a would they be ok or would they stick ? Any idea ? TIA
Always loved these ..would like to try to make them
Joss D says
Hi Darlene, you shouldn't have any problem using mini muffin liners. Let me know how they turned out!
Kelly Neil says
The simplest recipes are always the best recipes! I've never heard of Cuban Lunch Squares but they look and sound amazing. Thanks for sharing!
Joss D says
They are very tasty! Thanks for the comment Kelly 🙂 .
Cynthia says
I love recipes with dark chocolate especially for no bake desserts! I haven’t had Spanish peanuts. How are they like?
Joss D says
Spanish peanuts are great in chocolate, they are small and very nutty with a bit of crunch from the red skins.
Terri Gilson says
I totally remember these!! And my husband and I were talking about them not too long ago. Great copycat!
Joss D says
I'm so glad someone else remembers them! lol. Thanks Terri.
Kristen says
I had never heard of these until recently I actually have been seeing rheum at Safeway. Of course a homemade version is much more my style and my hubby would love these - he’s a chocolate/peanut anything kinda guy.
Joss D says
Oh they are so good, I'm sure he'd love them if he likes peanuts and chocolate! Thanks for the comment Kristen 🙂 .
NANCY @instanomss says
what a lovely midday pick me up!! PINNED
Joss D says
Thank you so much!
Sharon says
Great tip about the Spanish nuts! That DOES make the bar perfection. What a difference. These are so easy and SO good.
Joss D says
Agreed 😉 Thank you Sharon!
Shelby says
I love how easy these are! They look amazing.
Joss D says
Thanks Shelby!
Vanessa says
I have never heard of this chocolate bar but it sounds like something my husband would love! Thanks for the recipe.
Joss D says
Thanks Vanessa, it's a simple and delicious treat!